Friday, May 20, 2011

Parmasean Chicken

Patrick REALLY wanted me to put this recipe up because he likes it SO MUCH, even though it's hardly a recipe! He loves the flavor AND how fast it cooks- when you pound the chicken, the cook time gets so much shorter.

First, put the chicken between two sheets of plastic wrap and pound the chicken to about 1/4" thick. Season with salt and pepper.

Mix the parmasean and bread crumbs until combined then spread over the chicken, pushing so that the crumbs adhere to the meat. ( I skip the flour, egg wash, etc mixture because it's a MESS and takes up so many dishes but you can if you want a thicker crust)

Flip meat and put the remainder of the crumbs on the back side of the chicken

Add a few tablespoons of olive oil to a sautee pan and turn heat to medium high until oil is hot. Turn heat down to medium, then cook chicken about 2-3 minutes per side until juices run clear!
TA DA!

We have been serving this over or just with a large salad of baby romaine lettuce, shredded carrots, goat cheese, chopped up almonds and a few dried cranberries in a light vinagrette and it's really so good and SO easy!